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Home Cooking

HELP! Pork Butt Roast Smells

muimi07 | Jun 20, 201703:27 PM     6

I bought a 5+ pound cryovac'ed pork roast on Friday (June 16) with a best buy date of June 30. I took it out of the package last night around 11PM to dry brine for Momofuku style bo ssam, the cured roasted pork shoulder, not the traditional Korean boiled pork loin bo ssam.

When I took it out of the package it smelled strongly of ammonia but that dissipated after I rinsed it. The meat was pinkish, not slimy, basically everything I would expect from a good cut of pork. I patted dry, rubbed it down with a 2:1 mixture of salt and sugar and let it sit around for about 10+ hours, in a bowl, wrapped in saran wrap. I took it out of the fridge around 9:00AM this morning and parts of it had gone greyish and it smelled. Not horrible but there was a definite funky, slight wiff of ammonia odor.

I thought about not cooking it but it was a big piece of meat and I don't want to waste money. So it's been in the oven now for 6+ hours. When I open the oven door to baste it, it definitely still has a funky ammonia odor in the oven yet when I put my nose right to the meat, where the gray parts were, it seems fine.

What gives? Am I risking botulism eating this? It's gonna be cooked to pulled pork stage.

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